COVID-19 is forcing grocery and warehouse companies to change their design to potentially stem the flow of the virus while keeping operations moving.
The traditional idea of the restaurant is rapidly changing as consumers' tastes and priorities change due to COVID-19.
Buy online pick-up in store (BOPIS) is common because of the COVID-19 pandemic. See five tips on how to make the practice easier.
Converting structures such as hospitals, arenas, convention centers and other large-scale buildings in the wake of COVID-19 is a challenge, but perhaps a necessary one as the pandemic continues.
While many issues involved in these types of designs are universal, there are some that are specific to the building type or location when it comes to dense urban areas, with some being specific to a particular city.
Warehouse design is evolving and changing the way retailers are building warehouses to meet the high delivery expectations consumers have.
Last year at FMI’s Energy and Store Development Conference, Henderson Engineers' grocery and refrigeration design team spotted five trends making a big impact on the food retail industry.
The Wilshire Grand tower replaces the iconic Wilshire Grand Hotel as the revitalization of LA’s downtown continues.
Marriott Headquarters, Bethesda, MD
Aloft Indian Springs, Louisville, KY